spaghetti squash lasagna

This is one of my "go to" dishes in the fall. I love using spaghetti squash in place of lasagna noodles because they are naturally gluten free and much richer in fiber and nutrients (and lower in carbs!). This dish really becomes about the delicious ricotta/kale filling and thick lentil tomato sauce which will leave you satisfyingly full without feeling bloated by the end of it. 

This dish is not dairy free as we are using ricotta and mozzarella, although the Minimalist Baker has a delicious vegan version that you can find here: minimalistbaker.com/spaghetti-squash-lasagna-bake/ . I do have to say that I have used a few different recipes and websites for inspiration when I've put this recipe together but in the end it's turned in to my own creation. The websites I used were: Pinch of Yum, Minimalist Baker, and The Kitchn. 

Ingredients:

• 1 spaghetti squash, cut in half, seeds removed
• 1 tablespoon grapeseed oil
• 2 garlic cloves, minced
• 3-4 cups kale (any variety), washed and diced
• 1 cup ricotta cheese
• 1 cup shredded Mozzarella cheese
• 1/2 tsp salt
• 1 tsp fresh lemon juice

Sauce:

• 1 tablespoons grapeseed oil
• 1 small onion, diced
• 2-3 cloves garlic, minced
• 1 can lentils, drained
• 1 28-ounce can diced or whole tomatoes
• 1 teaspoon salt
• 1 tsp each: oregano, basil, parsley 
• 1 tsp balsamic vinegar or red wine

INSTRUCTIONS

1. Squash: Preheat the oven to 350. Cut the squash in half and scoop out the seeds. Place the squash cut-side up in a baking dish and bake uncovered for 40 minutes. Pull the squash strings out with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.
2. Sauce: Meanwhile, while the squash is cooking, heat the grapeseed oil over medium heat. Add the onion and saute for a couple minutes, then add the garlic and saute until just fragrant (not browned). Add the lentils tomatoes, salt, spices, red wine/vinegar. Simmer for 20 minutes or so (until the squash is done). If you used whole tomatoes, use a fork or immersion blender to break up the big pieces. 
3. Filling: Heat the grapeseed oil over medium heat. Add the garlic and kale, stirring until the kale is just wilted. Combine the kale in a small bowl with the ricotta, salt, lemon juice, and ½ cup of the shredded cheese.
4. Arrange: in a 9 x 9 baking dish layer your ingredients from bottom to top: sauce, spaghetti squash, ricotta mixture, sauce, squash, ricotta mix, sauce, squash, sauce, shredded cheese. 
5. Increase the temperature up to 425 and bake for another 10-15 minutes. I usually broil at the end to get the cheese nice and bubbly. Let the lasagna sit for a few minutes before scooping in to bowls.

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